Influence of ripening stages on physicochemical characteristics of acerola fruits
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2019 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | https://doi.org/10.19084/RCA17116 |
Resumo: | The current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight). |
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Influence of ripening stages on physicochemical characteristics of acerola fruitsInfluência dos estádios de maturação nas características físico-químicas de frutos de acerolaGeralThe current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight).O objetivo do trabalho foi avaliar o efeito de seis estádios de maturação nas características físico-químicas da acerola cultivar Olivier. Os frutos foram obtidos de plantas presentes no pomar experimental da Fazenda Experimental da Universidade Estadual Júlio de Mesquita Filho. O delineamento experimental utilizado foi inteiramente casualizado, com seis pontos de maturação e quatro repetições. As características avaliadas foram: pH, sólidos solúveis, acidez titulável, ratio, ácido ascórbico (vitamina C), açúcares redutores, açúcares totais, sacarose e cor. Foi observada redução do ácido ascórbico e dos açúcares totais com a maturação total dos frutos. Para a sacarose houve aumento em seus teores com a maturação dos frutos. Em relação ao ácido ascórbico, verificou-se menores concentrações em frutos totalmente maduros (1675.67 mg/100 g de massa fresca) quando comparados aos frutos totalmente verdes com média de 3175.67 mg/100 g de massa fresca.Sociedade de Ciências Agrárias de Portugal2019-01-12T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://doi.org/10.19084/RCA17116eng2183-041X0871-018XCorrêa, Carla V.Gouveia, Aline M. de S.Martins, Bruno N.M.Jorge, Letícia G.Lanna, Natália de B.L.Tavares, Ana Emília B.Mendonça, Veridiana Z.Evangelista, Regina M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-06T09:24:36Zoai:ojs.revistas.rcaap.pt:article/16525Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:30:56.591415Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Influence of ripening stages on physicochemical characteristics of acerola fruits Influência dos estádios de maturação nas características físico-químicas de frutos de acerola |
| title |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| spellingShingle |
Influence of ripening stages on physicochemical characteristics of acerola fruits Corrêa, Carla V. Geral |
| title_short |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| title_full |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| title_fullStr |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| title_full_unstemmed |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| title_sort |
Influence of ripening stages on physicochemical characteristics of acerola fruits |
| author |
Corrêa, Carla V. |
| author_facet |
Corrêa, Carla V. Gouveia, Aline M. de S. Martins, Bruno N.M. Jorge, Letícia G. Lanna, Natália de B.L. Tavares, Ana Emília B. Mendonça, Veridiana Z. Evangelista, Regina M. |
| author_role |
author |
| author2 |
Gouveia, Aline M. de S. Martins, Bruno N.M. Jorge, Letícia G. Lanna, Natália de B.L. Tavares, Ana Emília B. Mendonça, Veridiana Z. Evangelista, Regina M. |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Corrêa, Carla V. Gouveia, Aline M. de S. Martins, Bruno N.M. Jorge, Letícia G. Lanna, Natália de B.L. Tavares, Ana Emília B. Mendonça, Veridiana Z. Evangelista, Regina M. |
| dc.subject.por.fl_str_mv |
Geral |
| topic |
Geral |
| description |
The current study aimed to evaluate the influence of six ripening stages on physicochemical characteristics of acerola fruits from cultivar Olivier. The fruits were obtained at Experimental Orchard of the Sao Paulo State University. The experimental design was completely randomized, with six ripening staged and four replications. The physicochemical characteristics evaluated were pH, soluble solids, titratable acidity, ratio, ascorbic acid (vitamin C), reducing sugars, total sugars, sucrose and colour. There was a decrease in the levels of ascorbic acid and total sugars at full ripeness. However, the levels of sucrose increased during ripening. With regards to the ascorbic acid, there were significant differences for all six maturity stages, by the time the peel colour was quite red, meaning its fully ripened stage, it presented 1675.67 mg/100 g of fresh weight, hence lower than fully green (3175.67 mg/100 g of fresh weight). |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-01-12T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://doi.org/10.19084/RCA17116 |
| url |
https://doi.org/10.19084/RCA17116 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
2183-041X 0871-018X |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
| publisher.none.fl_str_mv |
Sociedade de Ciências Agrárias de Portugal |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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